HOME INTERESTS.

Otago Witness, Issue 2161, 25 July 1895, Page 51

HOME INTERESTS.

Lemon Jelly. — This recipe for lemon jelly may well follow last week's one fur maimal&de. Cut lemons into thin slices through rind and pips, and everything, and placa them in & jar. There is a deal of glutinous matter in the pips which Qruis this paittculur jully beautifully. To every pound of leuiou add oue quart and ahalf of cold water. Let this stand tor 24 hours, then boil it for 20 minutes. Now replace in the jar for another 24 houre, and then boil for five minutes. Strain it, and to every pound of juice put a pound and a-quarter of sugar. Boil till it eets, which will be in 20 miuutss. This is a capital recipe, aud you will find yourself bhe possessor of a delicate table jelly. In tartlets it is heavenly, and ia layer cakes divine. What more c*n we hope for here below P

Roast Duck. — The essentials bo be observed in rousting duck are-, first, to keep the gravy well in the breast of the bird, and r.ext, not to lose the flavour through over-dressing ; pluck and draw carefully, w>pe out the inside with a clean clo'.b, cut off the head and neck, and acald the feet, which should cither be rested on each side of the breast or trussed like those of a fowl. Make a stuffing of sage aud onion and pub it into the body, not in the neck as for a fowl or tuckey. Having trussed and Bluffed them, put them into a britk oven, and kotp well basted the whole of the time they are cojking. Roasb them for an hour and a-half. A few minutes before serving drodge them lightly with flour to mike them froth and look plump, aad send to table hot and quickly with a good brown gravy poured round (not over) the ducks. Vanilla Puffs. — lugredieuts required : 2oz butter, 2uz flour, 3oz castor sugar, two eggs, vanilla flavouring. Method : Beat tbe butter to a cream, then add the sugar, mix well, bievk the eggh into it one by one and beat a quarter of an hour ; flavour with half a teaspoonful of vanilla, and bake in small tins or cupj which have beeu well battered. They will puff up in the oven, and a\ c served turned out on to a dish with sugar sprinkled over. Spiced Behf. — The following U an excellent recipe : — To a large bucket of water put coarse sale until an egg or potato will float ; buil and take off all the scum, add £lb saltpetre, let stand until cold, then pub beef in, and let it remain four days ; then hang it up, and let it drain well ; take coarse sugar 2tb, pepper £lb, mixed spice ; mix all well together, and rub well in over your beef ; then roll it up tight aud cord it, pepper your seams well, hung it up to dry, and smoke it. Queen Cakes. — Take lib powdered sugar, lib well-dried flour, lib butter, eight eggn, and £lb currants, washed and picked ; grate a nutmeg aud au equal quantity ot mace and cinnamon ; work the butter to a cream, put iv the eug&r, be&t the whites of the eggs 20 miuutas, and mix them with the butter aad sugar ; then beat the yolks and put them to the butter. Beat the whole together, and when it is ready for the oven put in the flour, spice?, aad currants. Sift a little, sugar over the cakes, and b&ke ia tins.

Pineapple Costard. — A ripe pineapple and a quart; ot custard. The day before this custard is to be used shred tho piueapple finely and Uy in sugar ; let it stand till next day, when nuke a custard, pour over the fruit, acd let it remain in a cool place till wanted. Pohk Sausages. — To every £lb of pock (in equal quantities of fat and lean) 2s& breadcrumb j, a deaaeitspoonful of puwdarod t-age, a heaped tablespooutul of finely-chopped onion, well seasoned with pepper aud salt.

For An Invalid : A Good Nourishing Mutton Chop Easily Digested.— Put a nice lean muttou chop ia a fttnall j*r with a close-fitting cover, and a small lump of batter, with pepper and salt; place the jar in a bowl of witter, cover all over to keep in. the steam, let it cook ia the oven for two hoars,. when it- will be rich, and tender.